• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Life
      • Foodie London
      • Visiting London – Five Must Do Sights
      • Visiting London – London Travel Tips
    • Balcony Gardening
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury Mid-Life London Lifestyle

Luxury London Lifestyle for mid-life Metropolitans - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Mushroom stuffed pork tenderloin with truffled mushroom sauce

Mushroom stuffed pork tenderloin with truffled mushroom sauce

April 29, 2012 by Fiona Maclean 5 Comments

Tweet
Pin
Share
Flip
Yum
Share

Tuscany Inspired Cookery – Stuffed Pork Tenderloin:

Do your travels inspire the food you cook?  For me the answer is definitely yes and this stuffed pork tenderloin with mushrooms was inspired by trips to Italy and to Tuscany in particular. As expected we ate exceptionally well throughout the trip and one of the dishes we both enjoyed was stuffed rabbit.  We tried this in two different restaurants and each version was slightly different.  The first version, which we were served in Radda came with an oniony fruity sauce.  The stuffing was very herby but the dish still relied on a wrapping of some kind of ham or lardo to keep it moist.  

Stuffed Rabbit

The second version was in a restaurant in Castellina, where the dish was a little simpler and had bread and mushroom stuffing with some kind of white wine sauce.

Stuffed Rabbit Tuscany

I couldn’t find good rabbit here but wanted to try something similar, so I’ve made my version of stuffed pork tenderloin.  I’ve also made a rather rich mushroom sauce to accompany it, which would make a great pasta sauce in its own right.  And, because I had some, I added some truffles.  In my case, this was black truffle carpaccio which I’d already opened and need to use up.  If you are really feeling wealthy I’m sure a shaving of black truffle would be perfect…or if you just want the effect, a little truffle oil;)

Mushroom stuffed pork tenderloin
Print
Mushroom stuffed pork tenderloin with truffled mushroom sauce
Prep Time
15 mins
Cook Time
1 d 1 hr
Total Time
1 d 1 hr 15 mins
 
Course: Main Dish
Cuisine: Italian
Servings: 2 -3
Author: Fiona Maclean
Ingredients
stuffed pork
  • 1 pork tenderloin
  • 1 banana shallot finely chopped
  • 150-200 g mixed mushrooms . I used a few reconstituted dried porcini mushrooms, a few pickled chanterelles and some crimini mushrooms but you could use any mix of earthy mushrooms.
  • 1 teaspoon lemon juice if you are not using the pickled mushrooms
  • 1 teaspoon dried oregano or a large handful fresh, finely chopped
  • 1 tablespoon olive oil
  • 4-5 pieces prosciutto crudo
sauce
  • 4 tablespoons creme fraiche
  • 1 egg yolk
stuffed pork
  • 1 tablespoon breadcrumbs
sauce
  • 50 g butter
  • 100 ml stock or white wine
  • shaved black truffle to taste, or truffle carpaccio, or a few drops of truffle oil
Instructions
stuffed pork
  1. Split the tenderloin lengthwise down the middle and ‘butterfly’, so that you have one flattish piece of meat. Cover with clingfilm and beat out slightly
  2. Gently fry the shallot and oregano in oil for a few minutes before adding the mushroom mixture and cooking for a further 5-8 minutes till completely soft. Add the lemon juice if you are using it.
  3. Reserve one tablespoon of the mushroom mix for the sauce then add the breadcrumbs to the remaining mixture and stir through. Check and add a little pepper to taste
  4. Lay the ham on a board and place the pork on top. Now stuff the tenderloin with the mushroom mixture
  5. Roll the entire tenderloin up in the ham and either fasten with string or cocktail sticks.
  6. Cook in a preheated oven at 180c for about 20 minutes
  7. Remove from the oven and leave in a warm place to rest covered in foil while you prepare the sauce
sauce
  1. Melt the butter in a small pan
  2. Whisk in the stock or wine and bring to a gentle simmer
  3. Stir through the creme fraiche and mushroom mixture and heat gently
  4. whisk in the egg yolk and continue to whisk until the mixture thickens
  5. Adjust seasoning and add truffle to taste
  6. Carve the tenderloin into 8-10 thickish slices
  7. Serve with sauce

This stuffed pork tenderloin isn’t authentic Tuscan cookery.  But, it’s inspired by some of the fabulous flavours we’ve had over the week we were there and it did cheer me up on a wet and chilly London afternoon.

Mushroom stuffed pork tenderloin

Pork tenderloin is the ‘fillet’ – a lean and delicate cut of pork which is remarkable economical and lends itself to all kinds of recipes.  Try our pork tenderloin with sage or an alternative stuffed pork tenderloin which uses black pudding to make a spicy and meaty filling

Filed Under: Recipes Tagged With: mushroom, rabbit, truffle, Tuscany

Comments

  1. owyn johnny says

    May 5, 2014 at 11:09 am

    wow what a great recipes, I bought some fresh truffle but as of yet I have not found good recipes such as this one, thanks

    Reply
  2. Rachel K says

    April 29, 2012 at 11:13 pm

    Authentic . . . pah! This is inspired!

    Reply
    • Fiona Maclean says

      April 29, 2012 at 11:32 pm

      lmao, well it tasted very good!

      Reply
  3. Janice says

    April 29, 2012 at 7:46 pm

    Another Tuscan triumph – glorious substitution will be on my list of ‘to makes’.

    Reply
    • Fiona Maclean says

      April 29, 2012 at 8:13 pm

      it worked rather well;) I am amazed at how cheap pork tenderloin is…a much underused meat cut

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • About Fiona Maclean
    • Writing for Other Publications
  • Enquiries/PR
  • Links to Other Sites
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack
  • Newsletter
  • Travel Bloggers Influencer Network

Recently Published

  • Japanified – the latest in Japanese and Latin American fusion food
  • Vegan Savvy is the perfect book for Veganuary
  • Mojito Mocktail – a Classic Cocktail with a Halo
Looking for more recipes? Check out my new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Search London Unattached


Find Us

blogl
VuelioTop10Badge2020

Copyright © 2021 · Magazine Pro Theme on Genesis Framework · WordPress · Log in